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“Best Ever Belgian Waffles in the World” Yeah I know that’s a big statement there for a simple waffle. But you don’t understand, coming from me – that woman who doesn’t care for waffles, pancakes, french toast, or crepes, THESE THINGS ROCK!
It’s not that I don’t care for them as I love the taste of the first or second bite but after that, I’m done. They just ‘get to me’ and well it’s not bacon or a dippy egg. Sure I’ve added bacon to waffles or topped it with a dippy egg but it’s just too much for me.
Traditional Belgian waffles are yeasted (See my Liege Waffle Recipe!) and the batter rests in the fridge overnight. So I went with those initially. The next morning I got out my brand-new waffle iron and got to cooking them. I gave Mr. Fantabulous one and after one bite he looked at me and said “Um, can I have eggs instead as these are terrible.” I took a bite and yep, he was right. The batter was a loose dough consistency which I found odd but figured that’s how yeast batter would be. I couldn’t stand the taste so needless to say I pitched the entire batter.
So I went back to the drawing board and looked at some of my other waffle recipes. Then it dawned on me my Mom used to make these waffles when I was really little. After digging through my old recipe book I found hers. After studying the ingredients I knew I had to tweak it to get it to a Belgian waffle taste, appearance, and thickness.
These waffles are more like Brussels waffles so they have baking powder instead of yeast for the leavening agent. That being the case, just like any pancake batter or waffle batter once you whisk it together (but not over-whisk it) you allow it to set out for a good 30 minutes to allow the leavening agents to work their magic. Now me being me I am a batter girl. 99% of the time I can tell you how a dish is going to turn out just by how the batter tastes.
Which Waffle Maker?
I’ve made this recipe using a round waffle maker and a square one.
Since this was a new machine for me, I had to figure out the settings. See this one went from 0-8 on the temperature gauge however, I had no clue what the baking temp was. Needless to say, the first one was waaaaaaaaaaaay too dark and raw in the middle and the 2nd one was too light (and I didn’t put enough batter on the maker). I WISH this machine would have come with instructions of “Pour X amount on the hot iron so ensure an even bake AND to not have it overflow out the sides, onto your counter and everywhere in between!”.
Yeah… she overflowed.
… A LOT but live and learn.
By the third waffle, I had it down to a science – almost a cup of batter with the machine on #7. But when you make these you’ll have to go with what your manufacturer’s instructions say. As you can tell by these pics, these came out to about 1″ thick with deep crevices to house all that maple syrup or toppings.
What do you top yours with? Mr. Fantabulous loves pure maple syrup (must be warmed). Yes, he’s spoiled, but I blame his mother for that. I just continue it. LOL
Initially, I only made a half batch I only had enough batter to make 4. Since the first 2 didn’t turn out right and Mr. Fantabulous was nomming on #3 I had only one left. So I got to make the last one when I heard “Wow baby, these are amazing! Are there any more???” Now folks these things are pretty big. As I said an inch thick by 10″ round. I honestly was surprised he wanted a second one (okay not really but it still amazes me just how much he can eat!) so I gave up my waffle.
But this recipe, I nailed it the first time out of the gate with my tweaks off of my Mom’s original recipe. It was light and airy, the texture was perfect. It wasn’t heavy but it was filling.
Always test, test, and re-test recipes!
Now like any food blogger, or cook, you test, test, and re-test a recipe for consistency. You want the same results every single time with minimal variance in outcome. So later that afternoon I set out and made 2 more batches. Perfect every single time. Now I will tell you that I have enough Belgian Waffles in my freezer for quite a while but I have plans for those babies in future recipes. You know me, I can’t just stick to the norm. I have to venture outside of the box and push the limits. I already have another adaption of this recipe coming up (just waiting on me to edit the photos) and 3 more uses of these. Oh yeah, I got plans baby!
Chef’s Secrets To Perfect Waffles!
Needless to say, I went through many iterations of this recipe and finally figured out the secret (or secrets to the perfect Belgian waffle).
- Separate your eggs. You want your egg whites whipped to a stiff peak. By folding the egg whites in, you’re ensuring you have a light and airy waffle instead of one that weighs as much as a brick.
- Cornstarch – yep, cornstarch. The cornstarch binds the waffle together and helps it create that crispy exterior (once you cook it thoroughly per your machine’s instructions).
- Resting the batter – you need to let the batter set to allow the leavening agents to work their mojo.
You know, I think I already know what I’m having tomorrow for lunch. One of my Belgian Waffle makeover recipes I’m working on. I think it’s going to be all kinds of awesome! Until then you NEED to have these in your life, your freezer, and most importantly, in your belly!
♥If you want thicker than 1″ waffles, this model makes 1.25″ Thick waffles.
♥For even thicker waffles, 1.5″ thick, go with this model!
♥The KRUPS, 4-Slice Belgian Waffle Maker With Removable Plates is great for thick, square Belgian waffles. Plus it has removable plates. The negative, they aren’t as thick as the round one above. Both are awesome and work amazingly well!
Best Ever Belgian Waffles in the World!
- Yield: 4-6
- Cuisine: breakfast
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
Ingredients
- 1 cup flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (has to be buttermilk)
- 1/3 cup melted butter, unsalted
- 1 egg, room temperature and separated
- 1/4 cup – 1/2 cup sugar
- 1 1/2 teaspoon vanilla bean paste
Instructions
- In a bowl beat the egg white until stiff peaks form. Set aside.
- In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well.
- Add the milk, butter, egg yolk, sugar and vanilla and mix just until combined. Do not overmix as you do not want air in this. Some lumps are OK.
- Gently fold in the egg whites until combined. Do not deflate the egg whites. This is what will give your waffles that light texture.
- Let the batter sit for 30 minutes.
- Heat a waffle iron.
- Follow the directions on your waffle iron to cook the waffles.
- Serve immediately hold in a 200 degree oven, directly on the rack. I would not recommend stacking them as they are heavy and may get smushed or soggy on the plate.
Notes
To freeze, allow to cool completely and wrap individually in plastic wrap.
To reheat just place frozen in the toaster.
We personally like a sweeter waffle so when I make them I like almost a 1/2 cup however you can certainly add the lesser amount.
Depending on how big your waffle iron is, will depend on how many waffles you get out of this. Mine is fairly large so I get 5-6 waffles that are pretty big.
Bree says
The flavor was great but 80% of it didn’t rise, it was like open pockets if that makes since. I’ve made at least 20 different recipes in my 1inch iron and never had that issue. Followed the directions. Maybe because I tripled it something went wrong? It was also very thick, kinda hard to pour and work with, therefore it got super crispy on the outside, border line burn, and still mushy on the inside. Havn’t a clue what I did wrong, but the flavor was good, especially after I added sugar pearls. Not sure if I should attempt it again and maybe thin it out?
TKWAdmin says
Hi Bree,
So I see a few issues with how you made these that may have contributed to them not rising. First, sugar pearls shouldn’t have been used. Pearl Sugar should only be used in liege waffles (which is a yeasted dough and rises overnight). The weight of the sugars would most definitely cause these not to rise. I’ve never tripled these but that shouldn’t have lead to them not rising. These waffles don’t really ‘rise’ as they aren’t yeasted but they should remain light and fluffy if you fold in the egg whites. The open pockets you experienced is from over mixing the batter and then not letting it rest.
There are 3 key steps to success in this recipe. If followed exactly it’s no fail:
1. Separate your eggs. You want your egg whites whipped to a stiff peak. By folding the egg whites in, you’re ensuring you have a light and airy waffle instead of one that weighs as much as a brick.
2. Cornstarch – yep, cornstarch. The cornstarch binds the waffle together and helps it create that crispy exterior (once you cook it fully per your machine’s instructions).
3. Resting the batter – you need to let the batter to set to allow the leavening agents work their mojo. 30 minutes on the counter, undisturbed.
And the batter is thick, to the point almost it’s where you need to scoop it out versus pour it. That’s a chef secret – pancake batter you pour, waffle batter is thick and scoopable. Next if the outside got super crispy but the inside mushy that means your iron was too hot.
I’m hoping you try this again as they truly are incredible (if I do say so myself). I’m confident in this recipe and have had consistent, amazing results every time I make them.
Best Kitchen Wishes!
Jasmine says
Hi,
I am trying to buy a good waffle iron to make these waffles (I literally can not wait!) The link to the last ones you sent that you use in the comments is not working. Can you please let me know which waffle iron you have and use to make these waffles?
I’ve been looking at:
https://www.amazon.com/Oster-CKSTWFBF21-Belgian-Brushed-Stainless/dp/B00451B7XE/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1514398270&sr=1-1&keywords=Oster+CKSTWFBF21+1-1%2F2-Inch+Thick+Belgian+Flip+Waffle+Maker%2C+Brushed+Stainless+Steel
and
https://www.amazon.com/Hamilton-Beach-Belgian-Removable-26030/dp/B007AHLIZC/ref=as_li_ss_tl?ie=UTF8&qid=1508895614&sr=8-4&keywords=belgian+waffle+removable+plates&linkCode=sl1&tag=thekitcwhis-20&linkId=9a05be4a5651698de50cc12e90c54a60
TKWAdmin says
Hi Jasmine!
Oh wow I see that. They must be out of stock. I have both waffle irons but on these ones waffles, specifically, I used the http://amzn.to/2DmJ7aL one as that makes super thick and fat waffles (1 1/2″ thick). The only negative thing about that one is that it doesn’t have removable plates. The one you posted (http://amzn.to/2zEtU2u) is definitely a good one and the positive note is that it does have the removable plates. It has great reviews for sure. The square one (that’s out of stock) is what I upgraded to for square belgian waffles and one with removable plates.
You’ll love this recipe! Just be sure to follow the directions about folding in the egg whites and letting it rest as well. Let me know which maker you go with and your thoughts on the recipe!
Best Kitchen Wishes!
Doreen DiVita says
These were the best waffles I have ever had. Thank you I have your recipe taped to my waffle iron in Florida and in Buffalo, NY😘
TKWAdmin says
Yeah!!! I’m so happy you loved it as well! Thank you so much!!!
Best Kitchen Wishes!
Lindy Shelly says
I like vanilla flavor. Really got me a waffle maker for Christmas last year and I’ve used it twice, now this coming Christmas I will make this recipe with the help of my waffle iron. Thanks for sharing such an amazing recipe.
Neeta Kulkarni says
The festive season is around and I can’t wait to make some delicious waffles 🙂 Your post is good and I am gonna try this Belgian one. not sure though how turns out 🙁
Kwame Reed says
Hi I have a family of 5 and I doubled the mixture. Does that mean I have to double the resting time from 30 minutes to an hour?
TKWAdmin says
Hi Kwame,
No you don’t have to double the resting time but great question!
Best Kitchen Wishes!
Graham says
Looking forward to making these!
Can I ask; what brand and model of waffle iron do you use?
TKWAdmin says
Hi Graham!
I have 2 – one for big round Belgian waffles and one for thick square ones. The round one I use this maker (http://amzn.to/2yMxv1u). The square one I’m in LOVE with as the plates are removable for easier clean-up – http://amzn.to/2xmn4Pa. While I love my big round one I may upgrade to this one (http://amzn.to/2gGHTSh) as it has removable plates too.
Best Kitchen Wishes!
Katie says
I have definitely had good results with cornstarch before in waffle recipes for taste. I’m curious to try this out, but I also know that adding malted milk powder maybe another secret key ingredient that I would like to add. Have you considered that?
TKWAdmin says
Katie,
I’ve added it for flavoring but it adds no real other value to the recipe. It adds a distinct flavor but that’s about it; at least in my findings. Have you tried it?
Best Kitchen Wishes!
Katie says
I tried adding a tablespoon to this recipe yesterday, and I think the waffles were the best ones I’ve ever made! However, I must say that I’ve never made this recipe without the malt powder, so I have nothing to compare it to, to see how much of a difference it might’ve actually made. As far as a waffle recipe goes, this one is a keeper. I have tried what seems like dozens of waffle recipes, and they’re always disappointing. This one was actually not disappointing!!
TKWAdmin says
Yeah!!! I’m so thrilled you loved it! Thank you so much! And FYI.. these freeze BEAUTIFULLY! All I do is just pop a frozen one in the toaster and they are perfect!
Best Kitchen Wishes!
Chris says
Can this batter sit overnight?
TKWAdmin says
Hi Chris!
No only because at that point the egg whites will deflate.
Best Kitchen Wishes!
kathie says
These are OVER THE Top good.
I have printed this recipe and attached it to my waffle iron so there will be no mistake next time and use another recipe.
Thank you
TKWAdmin says
Hi Kathie!
Yeah! I’m so happy you loved these too! Thank you so much!
Best Kitchen Wishes!
Joyce C says
I tried another recipe and they were fine but I was looking for something lighter. These waffles are excellent! Light and airy on the inside and crispy on the outside with a wonderful taste. I have a 3/4 cup measure that came with my waffle iron and I got 4 waffles from the recipe. There are only two of use in my household so I will freeze the leftovers.